Answer:
1. Cover four <u>muffin pan</u> with parchment paper to prepare them for baking snickerdoodles and peanutbutter blossoms .
2. Grease and flour two round <u>loaf pans</u> for Mrs. Glosson's two-layered red velvet order.
3. Pull out the smooth-sided <u>cake pans</u> with the removable bottom for making angel food cake.
4. I'll need the<u> cookie sheets</u> with the latch on the side for making the cheesecake.
5. I'll also need a 2-quart <u>saucepan</u> placed beside the cooktop so I can make the caramel sauce to drizzle over the cheesecake when it's done.
6. I have an order for vanilla sheet cake, which I'll bake in a <u>tube pan</u>. Please get that ready.
7. Take some of the dough from the refrigerator, spread it into a large, round <u>double boiler</u>, and bake it at 500 degrees F for 10 minutes. We'll top this crust with sauce and cheese later to bake for our lunch.
8. Take the rest of the dough from the refrigerator and put it in deep, oblong <u>casserole</u> rise for bread.
9. I have to make a dozen lemon cupcakes for Sarah to take to her scout meeting, so line a <u>pie plates</u> with paper liners for me.
10. I found a new recipe for candied lemon peel to use on top of the cupcakes. Its cooks in just 10 minutes with the increased temperature of a <u>pressure cooker</u>, as opposed to 60 minutes in a conventional saucepan.
11. I need to cook some apples for pie filling, so set a <u>spring form pan</u> beside the cooktop. Be careful not to confuse this with a saute pan. I need the sloping sides so I can toss the apples to redistribute the heat while I'm cooking them.
12. Of course, once the apple filling is ready, I'll need a couple<u> jelly roll pan</u> lined with pastry dough to make the finished desserts.
13. Put some water in the larger pan of the <u>skillet</u>. Put some shaved chocolate in the smaller pan, fit it into the larger pan, and set it on the cooktop over low heat. The steam from the water will melt the chocolate, which I need to make a souflee.
14. Obviously, once the choocolate is melted, i'll need a <u>souffle dish</u> with high, steep sides to finish that dessert.
15. Dig out the large, oval, <u>roasting pan</u> from the bottom shelf in the storage closet. You can set aside the dome lid and the rack. I just need the bottom to bake a huge batch of savory toasted snack mix.
Explanation:
